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Plum, Marzipan & Poppy Seed Buns

These Plum, Marzipan & Poppy Seed Buns are an autumnal twist on a German Classic and one of my favourite bakes of all times! Picture soft, pillowy yeasted buns filled with a moist poppy seed and marzipan cream and juicy pieces of plums. 

Course Breakfast, brunch, Snack
Cuisine European, German
Keyword breakfast recipes, European bakery, from scratch, German, homemade, icing, marzipan, poppy seed filling, prune plums, traditional recipes
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 12 people
Calories 250 kcal
Author Kiki Johnson


  • 500 g flour
  • 1 tsp salt
  • 250 ml milk lukewarm
  • 7 g Instant Yeast
  • 70 - 80 g sugar
  • 1 egg
  • 80 g butter softened
  • 3 drops almond extract

For the marzipan poppy seed filling:

  • 200 g ground poppy seeds
  • 1/2 tsp cinnamon
  • 100 g butter melted
  • 2 tbsp rum
  • 100 g sugar
  • 2 large eggs + 1 egg yolk
  • 150 - 200 g almond paste marzipan
  • 7 prune plums cut into small pieces
  • 1 egg whisked with a pinch of salt and a pinch of sugar

For the rum glaze

  • 150 g powdered sugar
  • 1 tbsps milk
  • 2 tbsp rum or milk
  • 1 drop almond extract


For the dough

  1. In the bowl of your stand mixer mix the flour and salt together.

  2. Heat up the milk until lukewarm, add sugar, yeast, egg and almond extract and stir to combine everything. Pour this mixture into your flour and knead with the hook attachment for a couple of seconds until it starts to come together a bit. Then add the butter bit by bit. Knead the dough about 5 to 7 minutes in the stand mixer ( or with your hands for about 10 minutes) until your dough is very soft, smooth and elastic.
  3. Shape the dough into a ball, brush with a bit of oil and let it proof in a lightly oiled, covered bowl for about stand mixer h or until doubled in size. You can also put the covered bowl in the fridge to proof overnight.

For the poppy seed marzipan filling

  1. In a bowl stir together the finely ground poppy seeds, cinnamon, melted butter, sugar and rum.
  2. Cut the marzipan into cubes and add eggs. Whisk with your mixer until smooth. Add the poppy filling and whisk until smooth. If it is too thick to spread, add another egg yolk.
  3. Once the dough has risen, roll it out into a large rectangle and spread the poppy marzipan filling on it. Sprinkle with the plums. Starting at the long side, tightly roll up, pinching seam to seal. With serrated knife, cut into 12 pieces and place cut side down in your prepared pan. Cover and let the poppy seed swirls rise for another 35 minutes or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (180 degrees C).
  4. Let the swirls bake for 30 to 35 minutes or until puffed up and golden.

For the glaze

  1. Whisk together the ingredients for the glaze. Once the buns have cooled down a little you can glaze them.

Recipe Notes

If you let your dough proof in the fridge over night, your ingredients can be added cold. Just make sure your butter is softened